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For the Love of Food
Raspberry For the Love of Food Raspberry
GOODNESS FROM MORNING TO NIGHT
From breakfasts to salads, desserts and beyond, fruit is unique in its ability to add both flavor and nutrition to family-favorite dishes. As you look for ways to incorporate produce in your family’s recipes, consider an option with a sweet-tart flavor and eye-catching color: red raspberries.
In the cool, marine climate of the Pacific Northwest, Washington state produces approximately 90 percent of the nation’s frozen red raspberry crop. Picked at the peak of ripeness and frozen within hours of being harvested, flavor and nutrition are locked in to offer convenience and consistent quality out of the freezer section at most grocery stores, perfect for better-for-you desserts like PecanTopped Raspberry Cake and Red Raspberry Whole-Fruit Sorbet.
With a distinct flavor that works well in dishes from sweet to savory, red raspberries can add bright flavor and balance to recipes ranging from salads like Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette to a morning meal such as this Raspberry Coconut Smoothie Bowl. Plus, 1 cup of the flavorful red fruit includes just 80 calories and contains 6 grams of fiber while providing 28% of the recommended daily allowance of vitamin C, a powerful antioxidant.
Find more recipes at redrazz.org.
Raspberry Coconut Smoothie Bowl
Servings: 2
Ingredients: 2 cups frozen raspberries 1 large frozen banana 2/3 cup light coconut milk 1 tablespoon chia seeds Toppings (optional): shredded coconut shaved dark chocolate hazelnuts chia seeds edible flowers
Directions: In blender, puree raspberries, banana, coconut milk and chia seeds until smooth. Mixture will be thick; ingredients may need pushed down to get blender going. If necessary, add more coconut milk. Pour into two bowls. Garnish each with shredded coconut, shaved dark chocolate, hazelnuts, chia seeds and edible flowers, if desired.
Ingredients: 4 tablespoons powdered sugar 18 ounces frozen raspberries 1egg white, pasteurized Servings: 8 (1/2 cup each)
Directions: In blender, blend sugar and frozen raspberries until smooth. Add egg white and blend 30 seconds. Serve immediately or place in container, cover and store in freezer.
Pecan-Topped Raspberry Cake
Servings: 8 Ingredients: 3/4 cup granulated sugar, plus 1 tablespoon, divided 1/2 cup unsalted butter, softened 2 eggs
1 cup all-purpose flour, sifted 1 teaspoon baking powder 1 teaspoon vanilla 1bag (12 ounces) frozen raspberries 1/2 cup chopped pecans 1tablespoon lemon juice 1 teaspoon cinnamon whipped cream
Directions: Heat oven to 350 F. In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well. Pour batter evenly into 9- or 10-inch prepared pan. Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon. Bake about 1 hour. Remove from oven and let cool. Serve with whipped cream.
Servings: 4
Ingredients: Raspberry Vinegar: 1cup frozen raspberries 2cups vinegar Raspberry Pickled Onions: 1/2 cup Raspberry Vinegar 1 teaspoon olive oil 2 tablespoons sugar 2 teaspoons kosher salt 1 pound sweet onions, peeled and julienned 1 cup frozen raspberries, partially thawed Raspberry Vinaigrette: 1 cup Raspberry Vinegar 1 teaspoon fresh shallot, peeled and minced 2 teaspoons Dijon mustard 1/2 tablespoon honey 1/2 teaspoon kosher salt 3/4 cup olive oil Spinach and Frisee Salad: 8 ounces baby spinach, cleaned and dried 8 ounces frisee lettuce, cleaned, dried and torn 2 ounces Raspberry Vinaigrette 6 ounces Raspberry Pickled Onions 2 ounces feta cheese, crumbled 2ounces almonds, slivered and toasted
Directions: To make Raspberry Vinegar: In clean glass container, combine frozen raspberries and vinegar; cover tightly. Refrigerate 3-7 days prior to use. Pour vinegar through fine strainer or cheesecloth-lined strainer into clean glass container. Cover container tightly and store in refrigerator. Discard raspberries. To make Raspberry Pickled Onions: In medium, non-reactive container, combine Raspberry Vinegar, oil, sugar and salt. Stir to dissolve sugar. Add onions and raspberries. Toss well to blend and coat onions. To make Raspberry Vinaigrette: In blender, combine Raspberry Vinegar, shallot, Dijon mustard, honey and salt. With motor running, slowly add oil in steady stream. Reserve remaining Raspberry Vinegar. Once blended, pour Raspberry Vinaigrette into clean, non-reactive container; cover and reserve in refrigerator until ready to use. To make Spinach and Frisee Salad: In medium mixing bowl, combine spinach and lettuce. Add Raspberry Vinaigrette and toss well to coat. Plate 4 ounces mixed greens. Top mixed greens with 1 1/2 ounces Raspberry Pickled Onions, 1/2 ounce feta cheese crumbles and 1/2 ounce toasted almonds. Repeat with remaining greens, Raspberry Pickled Onions, feta cheese crumbles and toasted almonds.
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Wentzville Business Spotlight
Imagination Pottery Studio is located at 1463 Wentzville Parkway, just down the street from Wentzville City Hall. The business is owned by Megan Kumbera and was purchased in May 2015. Our business offers walk-in pottery painting, classes, birthday parties, and even camps. We love that Wentzville is a hub of activity and remains a people-friendly community. We are excited about the new recreational facility coming to Wentzville. We have been voted as the Best DIY Studio for the third year in a row by the St. Louis Post Dispatch. Come by to relax, have some fun, and create new memories.
(636) 327-4699
